Its been one of those busy days. The kind that starts off at the crack of dawn and a couple coffee’s into it your office is completely trashed (not to mention DUSTY!) holy cow, I need to dust.

Not that my office is a complete mess, I do have a {system} for putting things away. I just get distracted.

The file folders on my computer are another story. Those are definitely a complete mess. I never throw anything away. I’m a digital pack-rat! Not to mention everything is jumbled and unorganized on three different hard drives. I try not to think about it.

Most days I don’t let the crazy file system get on my nerves, but sometimes {like when I can’t find something I’m looking for} ….such as my Baby Carrots recipe… It drives me a little insane.

I’ll organize it…. .. someday. Maybe.

I did finally find the illusive recipe. And thank goodness to! I was really craving these carrots yesterday!

Kris made a new recipe, a yummy flank steak rolled up around spinach, feta & roasted red peppers {a recipe I’ll have to post another day…. because we ate it all} and these carrots were perfect alongside. They’re sweet and buttery and overall just delish!

Buttery Baby Carrots

Ingredients

1-1/2 lbs. baby carrots

3 tbsp. unsalted butter

2 tsp. sugar

1 tsp. salt

1/2 tsp. coarse black pepper

Fresh Thyme for garnish (optional)

Directions

Place baby carrots in a pot or deep skillet with about 1/2 an inch of water in the bottom. Sprinkle with sugar, salt, and pepper.

Bring water to a boil, cover and reduce heat to a simmer. Cook carrots for about 10 minutes.

Remove lid and increase heat to medium-high. Cook until liquid in the bottom reduces about half, 5 minutes.

Stir carrots in the sauce and serve. Garnish with fresh thyme if desired.

I love this recipe. The carrots turn out tender, they accompany many recipes brilliantly AND….its inexpensive to make {not to mention EASY!}

I’m so glad I have rediscovered how to make these, now I have no excuse for letting baby carrots to sit uneaten in our refrigerator!